Clemson University Blue Cheese Dressing
Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.) 4 oz. Clemson University Blue Cheese 2 tbsp. heavy cream 2 tbsp. mayonnaise 1/3 cup half n half (fat-free half n half works fine) 1 tbsp. extra-virgin olive oil 1 tsp. worcestershire 1/4 tsp. hot sauce, The Lady used Tapatio 1 small shallot, finely chopped Crumble Clemson...
Grilled Hawthorne Kalbi Chicken and Tillamook Stove Top Mac n Cheese
The Lady came across a recipe for Zingerman’s Roadhouse Mac n Cheese which in September of this year the Food Network named the #1 Comfort Food in America. For the original recipe, click here. The Lady adapted their recipe as follows: Serves: 8 / Preparation time: 15 minutes, Total time: 30 minutes Ingredients: Olive...
Clemson Blue Cheese
I haven’t mentioned it before, but The Lady and The Man went to Georgia and South Carolina last week and left me with my new best bud, Becky… actually… they left Becky with me and it was soooo cool… extra food, extra petting… 24/7 at my “becky” and call. And I might add as a side...
Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 7: Salting the Cheese and Step 8: Curing the Cheese
This post concludes our series on the eight basic steps in cheesemaking as outlined by Dr. Frank Kosikowski and Max McCalman. The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor....
Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 4: Dipping and Draining the Curd; Step 5: Knitting the Curd and Step 6: Pressing the Curd
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101:...
Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 3: Cooking and Holding
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101:...
Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 2: Cutting the Curds
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese...
Cheese 101: Kosikowski’s Eight Basic Steps of Cheesemaking – Step 1: Setting the Milk
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with me and I made an executive decision to include this information in our Cheese 101:...
Old Amsterdam Dutch Puff Pastry
The Lady adapted this from a recipe she saw in the Fall 2010 issue of Culture Magazine. To see the original recipe, please click here. Ingredients: 4 Large Eggs, at room temperature 1/2 cup Whole Milk, at room temperature 1/2 cup all-purpose flour 2 Ounces Old Amsterdam Aged Gouda - grated – about 1/2 cup...
